The Holiday season is one of the times of year when Candy Thermometers are often used. I have actually given one as a hostess gift before. I feel it is that random item everyone should have. Also if you are getting one, the digital ones are awesome.
I asked this question to a professional recently and felt so silly when I heard the response. Candy as some may know is tricky because the temperature is so critical 10 degrees off can make all the difference. I had been making a lot of marshmallows recently and noticed that my thermometer had not been rising above 200 degrees and it seemed odd. I put in another thermometer and sure enough it was already at 260 and it only needed to go to 240. In the end it just made a massively sticky mess.
So here is the little trick water boils at 212 degrees. Place the thermometer in a pot of water and when the water boils see what the thermometer reads. If it reads 220 then adjust your recipes 8 degrees.
Posted on: December 16th, 2008
Posted by Patty in Tips, Terms & Tools.
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I love taking cooking classes at the Culinary Institute in New York City. You name it they have a class on it. It is perfect, classes are held in the evenings and on the weekends. Recently, I took a class on petite fours- small ovens. One of the petite fours I was made was a cashew turtle, which involved making a caramel. Well, I had a faulty candy Thermometer and my caramel burned. (Even though I had just learned the trick on testing thermometers.) So if you burn your caramel quickly pour the caramel through a strain and whisk in chocolate. It will take away the burnt flavor. I guess every fault really is a fashion. Personally I think our caramels tasted that must better with the over load of chocolate!
Posted on: December 16th, 2008
Posted by Patty in Tips, Terms & Tools.
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The Holidays are quickly approaching a time in my family where there is always an overload of baking. These are a little different to the traditional Madaleine and perfect for this Holiday Season.
Hazelnut Madeleines
2 sticks of Butter
6 Egg Whites
1 Cup of Sugar
1 Cup of ground Hazelnuts (about 5 ounces)
½ Cup of Flour
1/2 Teaspoon of Salt
2 Teaspoons of Vanilla
Preheat 350
In a sauce pan melt the butter and melt until turning slightly brown then strain the butter and let cool. In a mixing bowl add: sugar, flour, nuts, vanilla, salt and on medium speed slowly add the egg whites followed by the melted butter. With PAM spray the Madeleine tray ( tried using butter and serious nightmare to get them out the PAM was incredible) Spoon batter into madeleine tray and bake for 8-10 minutes and remove from tray immediately to cool
Now these could also be served dipped in chocolate. I say this cause Hazelnut and Chocolate is one of my favorite things in the world!
Posted on: December 10th, 2008
Posted by Patty in Recipes, Sweets.
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Cheers! Sandra. R.
Testing Your Candy Thermometer